Boiled cabbage is a traditional dish in Guangdong province. It is a Cantonese cuisine. This dish is crisp and tender in quality, unique in flavor and rich in nutrition. It also has the functions of clearing heat, detoxifying, sterilizing and lowering blood lipid. The main ingredient is Guangdong cabbage, the main cooking technology is scald.
White cabbage, a very healthy dish, green food. "White burn" is one of the techniques to highlight Cantonese cuisine. The word "burn" is more common in restaurant recipes. "Burning" is a cooking technique of Cantonese cuisine. It uses boiling water or soup to cook raw food. It is called "burning". Don't look at the literal is very simple, but if you think that white Scorch is boiled with boiling water to fish out, that's wrong, it's just a misunderstanding of the literal.
Flowering cabbage is also called t I. One or two year old herbs of Brassica. Special products in Guangdong and Guangxi can produce and supply locally. The main bolt and lateral bolt provide food with crisp and tender quality, unique flavor and rich nutrition. Each hundred grams of edible part contains vitamin C79 mg, and has the functions of clearing heat, detoxifying, sterilizing and lowering blood lipid.